Sunday, January 31, 2016

Pulled Pork Perfection

Pork is a great sandwich staple and I enjoy a good ham sandwich as much as the next person. It’s classic, straightforward, no-nonsense meat that pair well with all kinds of mustards, cheeses and pickles. For a refresher on this concept and some inspiration to get you started, check out an earlier post from 2014, 3 Parts Mustard/2 Parts Pickles/1 Part Ham.

But it’s always fun to change it up and try something different and it’s even better when you have some outside help. So I must give the majority of the credit for this sandwich creation to my husband Mike, since it was his kitchen-wizardry that came through in a big and tasty way when we made our own Pulled Pork Sandwiches, on some fresh-from–the-bakery bread, topped with some lovely caramelized onions.

Pulled Pork Perfection, in 3 stages
To make your own Pulled Pork Perfection, you will need:

Leftover Pork Shoulder Meat, shredded

1/2 cup White Vinegar

1/4 cup Red Wine or Cider Vinegar

1/4 cup Balsamic Vinegar

1/4 cup Brown Sugar

1/2 cup Water

1/4 cup BBQ Sauce

1/4 cup Ketchup

2 tsp Worcestershire Sauce

1 Tbsp Spicy Mustard (heaping)

Fresh Ground Pepper, to taste

Caramelized Onions (optional)

Sandwich Bread, thickly sliced

Smells so good!

1-Shred the pork meat with two forks and put in a pot on the stove.

2-Add the three kinds of vinegar.

3-Mix the water and sugar together and pour over the meat and vinegar.

4-Bring to a boil, uncovered for 10 minutes.

5-Turn down the heat, cover and simmer for 10 minutes. Uncover and let out the steam. Your kitchen will smell amazing at this point.

6-Mix the BBQ sauce, ketchup, Worcestershire sauce and mustard.

7-Pour sauce over the pork, mix and reduce heat.

8-Top with some fresh ground pepper and caramelized onions. They’re optional, but a very nice touch. Simply heat the sliced onion in a skillet with some olive oil and stir until they soften and brown slightly.

9-Assemble the pork and onions into sandwiches.

10-Serve warm and enjoy!

This pulled pork is tangy, sweet and just a touch spicy. You can always adjust the quantities of the vinegars to suit your tastes and play with different types of mustards and breads. It would pair really well with a cool, crisp coleslaw or salad. Think classic deli-style. Yum.

This is a great way to use up leftover pork shoulder meat from a Sunday dinner. It works well with bread and wraps stuffed with whatever you like. And it freezes well too. So with all that going for it, what’s not to be excited about?